Grilled Jerk Chicken with Cilantro Lime Sauce
Serves: 4
  • ½ cup chopped green onions
  • 2-3 tablespoons (2-3 chiles) coarsely chopped Habanero chiles (seeds removed)
  • 3 medium garlic cloves
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 1 tablespoon allspice
  • 2 teaspoons thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon
  • Fresh ground black pepper
  • 4 boneless, skinless chicken breasts, about 6 ounces each (bone-in, skin on chicken breasts can be substituted)
  • Fresh lime wedges
  • Cilantro Lime Sauce:
  • 1 cup sour cream (light sour cream can be used)
  • 1 cup chopped cilantro leaves
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • Kosher salt
  • Cayenne pepper
  1. Puree green onions, Habaneros, garlic, olive oil, lime juice, allspice, thyme leaves, salt, cinnamon and black pepper in a food processor until smooth, scraping down sides a few times.
  2. Pound chicken breasts to ½-inch thickness.
  3. Marinate the chicken in the jerk marinade, refrigerated, at least one hour or overnight, turning once during marinating.
  4. For the Cilantro Lime Sauce, puree sour cream, cilantro, lime juice and honey until smooth; season with salt and pepper. Cover and refrigerate until using.
  5. Preheat the grill to medium heat.
  6. Grill chicken until cooked halfway, about 8 minutes; turn and cook until chicken is cooked through (internal temperature 165 degrees F) about 6-8 minutes longer. If using bone-in, skin on chicken breasts, put the skin side down on the grill first and allow about 10-15 minutes extra time for cooking.
  7. Serve grilled chicken with Cilantro Lime Sauce for dipping and lime wedges for squeezing over chicken.
Recipe by A Year at the Table at